31Effects of retrogradation and further acetylation on the digestibility and physicochemical properties of purple sweet potato flour and starch

作者： Yu, Shu-Xi; Mu, Tai-Hua; Zhang, Miao; Ma, Meng-Mei; Zhao, Zhong-Kai; SCI

机构： Chinese Acad Agr Sci, Key Lab Agroprod Proc, Lab Food Chem & Nutr Sci, Inst Agroprod Proc Sci & Technol,Minist Agr, Beijing 100193, Peoples R China;

来源：STARCH-STARKE

关键词： Acetylation Digestibility Physicochemical property Purple sweet potato flour Retrogradation Starch

32Effects of inorganic salts on the structural and physicochemical properties of high-hydrostatic-pressure-gelatinized sweet potato starch

作者： Yu, Shu-Xi; Mu, Tai-Hua; Zhang, Miao; Zhao, Zhong-Kai; Yu, Shu-Xi; Mu, Tai-Hua; Zhang, Miao; Zhao, Zhong-Kai; SCI

机构： Chinese Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Lab Food Chem & Nutr Sci, Beijing 100193, Peoples R China; Minist Agr, Key Lab Agroprod Proc, Beijing, Peoples R China;

来源：STARCH-STARKE

关键词： Gelatinization High hydrostatic pressure Inorganic salts Physicochemical property Sweet potato starch

33Physicochemical characterization of enzymatically hydrolyzed heat treated granular starches

作者： Mu, Tai-Hua; Abegunde, Oluwaseyi K.; Sun, Hong-Nan; Deng, Fu-Ming; Zhang, Miao; SCI

机构： Chinese Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Minist Agr, Key Lab Agroprod Proc, Beijing 100193, Peoples R China;

来源：STARCH-STARKE

关键词： alpha-Amylase Cassava starch Heat treatment Hydrolysis Sweet potato starch

34Effect of heat treatment to sweet potato flour on dough properties and characteristics of sweet potato-wheat bread

作者： Carballo Perez, Isela; Mu, Tai-Hua; Zhang, Miao; Ji, Lei-Lei; Carballo Perez, Isela; Mu, Tai-Hua; Zhang, Miao; Ji, Lei-Lei; Carballo Perez, Isela; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing, Peoples R China; Minist Agr, Key Lab Agroprod Proc, Beijing, Peoples R China; Inst Food Res, Havana, Cuba;

来源：FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

关键词： Heat treatment sweet potato flour dough properties characteristics bread

35Optimisation of production yield by ultrasound-/microwave-assisted acid method and functional property of pectin from sugar beet pulp

作者： Peng, Xiao-Yan; Mu, Tai-Hua; Zhang, Miao; Sun, Hong-Nan; Chen, Jing-Wang; Yu, Ming; SCI

机构： Chinese Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Minist Agr, Key Lab Agroprod Proc, Beijing 100193, Peoples R China; Xinjiang Acad Agr Sci, Inst Food Crops, Xinjiang 830000, Xinjiang Uygur, Peoples R China;

来源：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

关键词： Functional property pectin sugar beet pulp ultrasound- microwave-assisted acid method

36Effects of high hydrostatic pressure on the physicochemical and emulsifying properties of sweet potato protein

作者： Khan, Nasir Mehmood; Mu, Tai-Hua; Zhang, Miao; Chen, Jing-Wang; SCI

机构： Chinese Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Minist Agr, Key Lab Agroprod Proc, Beijing 100193, Peoples R China;

来源：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

关键词： Emulsifying properties high hydrostatic pressure physicochemical properties sweet potato protein

年份：2013

37Improvement of thermal, microwave and ultrasonication pretreatment on the production of antioxidant peptides from sweet potato protein via invitro gastrointestinal digestion

作者： Zhang, Miao; Mu, Tai-Hua; Zhang, Miao; Mu, Tai-Hua; Zhang, Miao; Huang, Tung-Shi; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Lab Food Chem & Nutr Sci, 2 Yuan Ming Yuan West Rd,POB 5109, Beijing 100193, Peoples R China; Minist Agr, Key Lab Agroprod Proc, 2 Yuan Ming Yuan West Rd,POB 5109, Beijing 100193, Peoples R China; Auburn Univ, Dept Poultry Sci, Auburn, AL 36849 USA;

来源：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

关键词： Antioxidant peptides; invitro gastrointestinal digestion; microwave; pretreatment; sweet potato protein; thermal; ultrasonication

年份：2019

38Effects of different polysaccharides and proteins on dough rheological properties, texture, structure and in vitro starch digestibility of wet sweet potato vermicelli

作者： Feng, Ya-Yun; Mu, Tai-Hua; Zhang, Miao; Ma, Meng-Mei; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, 2 Yuan Ming Yuan West Rd,POB 5109, Beijing 100193, Peoples R China;

来源：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

关键词： Wet sweet potato vermicelli; Dough rheology; Quality characteristics

年份：2020

39Effects of ionic polysaccharides and egg white protein complex formulations on dough rheological properties, structure formation and in vitro starch digestibility of wet sweet potato vermicelli

作者： Feng, Ya-Yun; Mu, Tai-Hua; Zhang, Miao; Ma, Meng-Mei; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, 2 Yuan Ming Yuan West Rd,POB 5109, Beijing 100193, Peoples R China;

来源：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

关键词： Wet sweet potato vermicelli; Complex formulations; in vitro starch digestibility

年份：2020

40Effect of salts combined with high hydrostatic pressure on structure and gelation properties of sweet potato protein

作者： Zhao, Zhong-Kai; Mu, Tai-Hua; Zhang, Miao; Zhao, Zhong-Kai; Richel, Aurore; SCI

机构： Chinese Acad Agr Sci, Minist Agr, Key Lab Agroprod Proc, Inst Food Sci & Technol,Lab Food Chem & Nutr Sci, 2 Yuan Ming Yuan West Rd,POB 5109, Beijing 100193, Peoples R China; Univ Liege, Gembloux Agrobio Tech, Biol & Ind Chem Unit, Passage Deportes 2, B-5030 Gembloux, Belgium;

来源：LWT-FOOD SCIENCE AND TECHNOLOGY

关键词： Sweet potato protein; High hydrostatic pressure; Salt Ions; Structure; Gelation properties

年份：2018